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–+ servings
Birria Recipe

Tender Birria Recipe: Flavor-Packed Comfort in Every Bite

This tender birria recipe brings authentic Mexican flavors to your table, featuring slow-cooked beef and spices for a dish everyone will love.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Beef Chuck Roast Can substitute with brisket or goat
For the Chili Sauce
  • 5 pieces Guajillo Chiles California chiles as substitute
  • 3 pieces Ancho Chilies Mulato chiles can be used
  • 2 pieces Arbol Chilies Adjust for spice preference
  • 4 pieces Roma Tomatoes Any firm tomato can be used
  • 1 medium White Onion Yellow onion works as substitute
  • 4 cloves Garlic Cloves Garlic powder can be used
  • 4 cups Low-Sodium Beef Broth Vegetable broth for vegetarian version
  • 1 tablespoon Apple Cider Vinegar White vinegar as alternative
For Seasoning
  • 1 tablespoon Kosher Salt Adjust to taste
  • 1 teaspoon Ground Black Pepper Freshly ground preferred
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Dried Mexican Oregano Regular oregano can be used
  • 1/4 teaspoon Ground Cloves
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
For the Finishing Touches
  • 2 pieces Bay Leaves Remove before serving
  • 1 cup Chopped Onion For garnish
  • 1/2 cup Cilantro For garnish
  • 2 pieces Lime Wedges For garnish

Equipment

  • Slow Cooker
  • Blender
  • Baking sheet
  • pot
  • Cutting Board

Method
 

Step-by-Step Instructions for Slow-Cooked Mexican Birria de Res
  1. Prepare the Chilies: Slice the stems off the guajillo, ancho, and arbol chilies, deseed them, rinse, and simmer for about 15 minutes until softened.
  2. Broil the Vegetables: Preheat broiler and broil Roma tomatoes, quartered white onion, and unpeeled garlic cloves for 4-6 minutes until charred.
  3. Blend the Sauce: Transfer chilies and vegetables to a blender with beef broth, apple cider vinegar, and spices; blend until smooth.
  4. Slow Cook the Beef: Place beef chuck roast in the slow cooker, pour sauce over, add bay leaves, and cook on low for 8-9 hours.
  5. Shred the Beef: Remove beef, shred with forks, and return to slow cooker, stirring into the sauce.
  6. Serve Your Birria: Serve the stew in warm bowls with garnishes or use in warm tortillas for tacos.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 10gProtein: 34gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Use fresh dried chilies for best flavor and consider searing the beef for added depth. Adjust spice to taste and store leftovers properly.

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